The Best Way to Cook Kale

What is the best way to cook kale? Why cook kale? Not only is Kale one of those healthy greens – right up there with spinach, broccoli, chard and collard greens – the taste it imparts is uniquely its own too. Intense in flavor, although more neutral than spinach or chard, kale plays very nicely mixed in with other foods. It’s rich in Vitamins A and C, high in potassium, calcium and iron, as well as a good source of fiber, so consider these different ideas to incorporate kale into your diet. Quick, easy and homemade…you’ll feel better for it!

Roasted Kale – Delicious warm, nutty and crispy right out of the oven…sprinkle it atop soups, salads, sandwiches, casseroles and more. Simply wash, pat dry leaves of kale, tear into small pieces and toss in a large bowl with olive oil; season to taste with garlic powder, salt, pepper and red chili flakes. Line a baking sheet with parchment paper or foil, spread out seasoned kale and bake at 375°F for 15 to 20 minutes, stirring every 5 minutes, until crisp on edges and slightly browned. Tasty with a sprinkle of toasted sesame seeds, once the kale is roasted. Cool and keep in an airtight container…if you have any left 😉

Choose what you think is the best way to cook kale:

Colcannon (link) – A traditional Irish recipe made with mashed potatoes mixed with greens like kale, leeks, onion, and cabbage. Love, love the authors rendition of the song, Colcannon.

Lemon Kale Pesto with Nutmeg (link) – Whirl kale and other pesto ingredients in a blender or food processor to achieve this incredibly versatile and taste-sensational recipe. You must read the 10 recipe ideas given by the author.

Tuscan Kale Salad (link) – This recipe calls for black kale, although it is fine and dandy with any variety. Serve this as a lovely side with any dish, especially pasta.

Kale is freshest late summer well into winter, here are a couple more quick ways to add kale into your cooking…
– Coarsely chop and toss into a stir-fry
– Steamed or sauteed kale in a bowl with malt vinegar and a hint of salt – Finely chop and toss in with other garden salad ingredients
– Add into any of your winter soups…mmm! in minestrone

Correen welcomes you to her bites about food, as well as other articles of interest! Nestled in the hills of SW Washington with her husband of 29+ years she enjoys snapping pictures of life, whipping up eats in her kitchen, letting the creative juices flow, and most of all, the love she receives from her husband and sons. Correen’s Google+ Profile

Marilyn I think I found a nice couple of recipes to use kale and what I like the most is the price of kale during its harvest….really inexpensive and so darn healthy! Try to find it at your local farm market, it’s fresher that way.

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